Roasted Tomato Salsa

It has taken a ton of experimenting to finally settle on a salsa recipe that I really love. This one has the texture (no chunks) and flavor combination that I've been seeking. If you are a chunk-lover, you might want to use a food processor, rather than a blender. For a milder flavor, cut back on the jalapeño, or add more (and some seeds) to make it really spicy.

4 vine-ripened tomatoes (med/lg)

1-2 jalapeños, cored and seeded

2 cloves garlic

½ onion, roughly chopped

Palmful of cilantro

Juice of 1 lime

Salt & pepper to taste

Broil tomatoes on a broiler pan for 4-5 minutes per side, until they blister. Meanwhile, clean and roughly chop vegetables. Remove skin and seeds from broiled tomatoes. Add all ingredients to a blender and grind until all ingredients are combined and to desired consistency. Chill for 2 hours.